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Thursday, March 7, 2013

Beef and Barley Soup

Yield: Family sized pot

This beef and barley soup has plenty of beef flavor paired with a veggie and tomatoe based broth. You can never put enough barley in soups like these.

  • 1 lb. Stew beef
  • 1 cup uncooked barley
  • 1 cup carrots jullienne or diced
  • 1 cup peas or pods (I used pods)
  • 1 cup corn
  • 1/2 cup each diced red and green bell peppers
  • 1/2 cup diced onion
  • 1 stalk celery diced
  • 1 - 14 oz can stewed tomatoes
  • 1 tablespoon each: Oregano, basil, parsley, garlic powder, cracked black pepper.
  • 1 teaspoon cajun season or Louisanna spice.
  • Salt as needed
  • Approximately 10 cups water
  • 4 tablespoons olive oil


  1. In a large kettle on medium high heat, add olive oil, beef, onion, bell pepper and celery.
  2. Add salt and pepper if desired.
  3. Sautee until beef is browned and onions are translucent.
  4. Add water and remainder of ingredients.
  5. Cover and continue cooking on medium heat until barley and veggies are fully cooked to preferences. 
  6. I add my veggies a bout half way through cooking so they stay snappy.
  7. Add water as it cooks if needed to sustain broth level.
  8. Salt to taste.


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